If you’re craving a wonderfully vibrant snack that marries sweet and savory in the most delightful way, then you absolutely need to try this Pastelón Empanadas Recipe. These empanadas burst with layers of ripe yellow plantains, flavorful picadillo, and melty cheese all wrapped in a crispy, golden crust. Every bite offers a perfect balance of textures and tastes that will have you reaching for more, whether for a casual gathering or a special treat at home.
Ingredients You'll Need
Nothing fancy here, but each ingredient plays a crucial role in making these empanadas a true crowd-pleaser. From the sweetness of the ripe plantains to the savory richness of the picadillo and cheese, these simple components come together beautifully to create a dish that’s both comforting and exciting.
- Yellow plantain: Choose a very ripe one for natural sweetness and soft texture or substitute with cooked maduros slices for convenience.
- Picadillo (without potatoes): This seasoned meat filling adds a deep, savory flavor that complements the sweet plantains perfectly.
- Cheddar or mozzarella cheese: Thinly sliced for gooey, melty texture inside each empanada.
- Empanada discos: Use store-bought for ease or make your own dough if you want that homemade touch and crispiness.
- Oil for frying: Just enough to shallow-fry and achieve that golden, crunchy exterior.
How to Make Pastelón Empanadas Recipe
Step 1: Prepare the Plantains
Start by peeling your very ripe yellow plantain and slicing it into 10 equal pieces. These slices will form the sweet layer inside your empanadas, so make sure they are ripe enough to be soft and flavorful.
Step 2: Fry the Plantains
Heat about half an inch of oil in a large frying pan over medium heat. Fry each plantain slice for roughly 2 minutes on each side until they turn a beautiful golden brown. Once fried, drain them on paper towels so they don’t get greasy but stay perfectly tender.
Step 3: Assemble the Empanadas
Lay out your empanada discos and place on one half a thin slice of cheese, a spoonful of your prepared picadillo (don’t overload it), and one golden plantain slice. The order of these fillings doesn’t matter, just ensure you leave enough space around the edges for folding.
Step 4: Seal the Empanadas
Fold over the empty half of the dough to cover the fillings. Press down along the edge to seal firmly. If the dough isn’t sticking, lightly moisten the edges with water to help it stick better. Then, crimp the edges with a fork for a decorative, secure seal.
Step 5: Fry the Pastelón Empanadas
Heat your oil to 350°F (or medium-high heat) and carefully fry each empanada for about 2 minutes on each side until they’re crisp and golden. The sizzling sound and tempting aroma will tell you when they’re perfectly cooked. Drain them on paper towels before serving to keep them crisp.
How to Serve Pastelón Empanadas Recipe
Garnishes
A sprinkle of freshly chopped cilantro or a dollop of tangy sour cream can elevate your empanadas, adding a fresh, bright contrast to the rich filling.
Side Dishes
Serve alongside a simple mixed greens salad or a refreshing avocado salsa to balance the warm, hearty empanadas. These sides keep the meal light and colorful, perfect for sharing with friends or family.
Creative Ways to Present
For a party, slice the pastelón empanadas into smaller wedges and arrange them on a platter with a variety of dipping sauces like spicy mayo, chimichurri, or guacamole. It’s an inviting way to showcase your Pastelón Empanadas Recipe that will wow your guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftover pastelón empanadas in an airtight container in the refrigerator for up to 3 days. Keep them crisp by reheating in a skillet rather than the microwave.
Freezing
To freeze, place uncooked, assembled empanadas in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer bag and store for up to 2 months. Fry directly from frozen, adding a minute or two to cooking time.
Reheating
Reheat your empanadas in a hot skillet or oven at 350°F until heated through and crispy again. Avoid microwaving if you want to preserve that delightful crunch and melty cheese texture.
FAQs
Can I use green plantains instead of ripe yellow ones?
Green plantains are much starchier and less sweet, so they won’t give the same luscious sweetness needed for pastelón empanadas. It’s best to use very ripe yellow plantains or maduros for the ideal flavor and softness.
What can I substitute for picadillo?
If you don’t have picadillo on hand, you can use a seasoned ground beef mixture or even a spiced ground turkey or chicken. Just make sure it’s well-seasoned and cooked before filling.
Are empanada discos necessary or can I use tortillas?
Empanada discos have the right thickness and texture for frying and folding, making them ideal. Tortillas tend to be thinner and can become soggy or tear during frying, so discos are preferred for this recipe.
Can these empanadas be baked instead of fried?
Absolutely! Baking is a lighter alternative. Brush the empanadas with a bit of oil and bake at 375°F for 20–25 minutes until golden and crisp. The texture will be slightly different but still delicious.
How spicy is the Pastelón Empanadas Recipe?
Traditionally, the filling isn’t spicy but very flavorful and savory. You can always add chopped jalapeños or chili flakes to the picadillo if you like a bit of heat to kick things up.
Final Thoughts
If you’re looking for a snack or meal that is bursting with color, flavor, and a perfect harmony of sweet and savory, I promise you’ll fall in love with this Pastelón Empanadas Recipe. It’s a wonderful way to bring a little bit of Caribbean flair into your kitchen, impress guests effortlessly, or just indulge your own cravings. Give it a try and watch how quickly these golden delights disappear!
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Pastelón Empanadas Recipe
Pastelón Empanadas are a delicious fusion dish featuring ripe fried plantains, savory picadillo filling, and melted cheese encased in crispy fried empanada dough. This quick and satisfying recipe combines sweet and savory flavors with a delightful crunchy texture, perfect as a snack or appetizer.
- Total Time: 25 minutes
- Yield: 10 empanadas
Ingredients
Main Ingredients
- 1 very ripe yellow plantain (or 10 slices of cooked maduros)
- ½ batch picadillo (without potatoes)
- 4 oz cheddar or mozzarella cheese, thinly sliced
- 10 empanada discos (store-bought or homemade)
- Oil, for frying
Instructions
- Prepare the Oil: Add enough oil to cover the bottom of a large frying pan with about ½ inch of oil. Set the heat to medium.
- Slice the Plantain: Peel the plantain and cut it into 10 equal slices.
- Fry the Plantain: Fry the plantain slices in the hot oil until they turn golden brown, approximately 2 minutes per side. Once fried, drain them on paper towels to remove excess oil.
- Assemble the Empanadas: On one half of each empanada disco, layer a slice of cheese, a spoonful of picadillo (without potatoes), and one fried plantain slice. The order doesn’t matter as long as the filling is not too much to enable folding.
- Fold and Seal: Fold the other half of the dough over the filling and pinch the edges firmly to seal completely. If the edges are not sticking, moisten them lightly with water.
- Crimp the Edges: Use a fork to crimp the edges for an extra secure seal and decorative finish.
- Fry the Empanadas: Heat oil to 350°F in a frying pan and fry each pastelón empanada until crispy and golden brown, about 2 minutes per side, turning once.
- Drain and Serve: Remove the empanadas from the oil and drain on paper towels. Serve warm and enjoy.
Notes
- You can prepare the picadillo in advance and refrigerate until ready to use.
- Ensure plantains are very ripe (yellow with some black spots) for maximum sweetness.
- If empanada discos are not available, you can make your own dough or use wonton wrappers as a quick substitute.
- Use a thermometer to maintain oil temperature at 350°F for perfect frying.
- For a healthier alternative, consider baking empanadas at 375°F for 15-20 minutes or until golden.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
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